Rice & Grains

What better side dish to serve beside Cuban Pig (page 165) than moros y cristianos, or black beans and rice? Black beans are a staple of Cuban cooking, used in soups, stews, and sauces. Black beans can be traced back 7,000 years to southern Mexico and Central America, and their popularity has spread throughout the Caribbean and the southern United States, especially the Southwest and Florida. This spicy and filling recipe breaks the mold on traditional barbecue side dishes but can also be served as a complete meal.

Polenta can be made with any grind of cornmeal. We call for polenta cornmeal because it makes a particularly smooth and creamy polenta that also cooks quickly.

This stovetop method of braising results in moist fish and a flavorful pan sauce to serve over noodles or rice.

For a simple supper, we can’t imagine adding anything to this dish other than sliced tomatoes, zydeco music, and a little two-step.

Any rice is fine for this dish, but Lemongrass Rice (page 181) makes it particularly flavorful. We especially like this technique for cooking eggs for fried rice.

Quinoa is an ancient high-protein grain from Peru that has made its way into North American cooking. Here we combine it with vegetables and herbs for a quick and well-rounded meal. Cooking quinoa in broth makes a big difference in flavor.

Beer and Cheddar aren’t typical ingredients for risotto, but this dish sure is good!

This is a sweet fried rice with a pleasing bite of ginger. Before you begin to stir-fry, cook rice if you don’t have any left over, and have everything prepped and close at hand.

Beans, grains, vegetables, cheese—this healthy, hearty dish has it all.

This sauté makes an attractive and satisfying supper; chilled, it makes a delicious side dish or salad. (See photo)

A hearty stew with a robust taste, just right with the nutty flavor of bulghur wheat.